Menu

Gluten-Free Bread with seeds

At this point in the detox, we start craving other stuff that is not a vegetable or brown rice…we need more! So when we were told we could eat gluten free bread, we felt like we won the lottery 😀

I looked online and found this recipe, which I modified I bit, and works amazing for us…its just yummy…new found appreciation for an avocado toast!

Ingredients for 1 loaf

1 1/2 cup water

4 tbsp. honey

1 pack dry active yeast (its like 2 1/2 tsp.)

3 cups Bob’s Red Mill All Purpose gluten free baking flour

1 1/2 tsp. xanthin gum

4 tsp baking powder

1 tsp salt

1 tsp dried oregano

1 tsp garlic powder

2 tsp apple cider vinegar

1/4 cup olive oil

2 large eggs

Directions

In a medium bowl mix the water, honey and ad the active dry yeast. let it proof for 10 minutes.

In a separate bowl mix well all the dry ingredients.

Mix separately the apple cider vinegar, oil and eggs, and add the yeast mix and mix all well for about 30 seconds. Add this wet mix to the dry mix and with a spatula start folding all ingredients together until the bread mix is soft. If you have an electric mixer, even better.

Pre-heat oven at 375 degrees.

Line 1 bread baking pan with parchment paper and pour evenly the bread mix . Sprinkle pumpkin seeds, sunflower seeds and flax seeds on top. Let the mix rise for around 20 minutes and then put it in the oven and bake for 25-30 minutes. Introduce a digital thermometer and it should reach the 210 mark.